It’s hump, it’s hump, it’s hump, it’s hump day! Check it out!
Sorry, but I figured that Will Ferrell could be the cure to your Wednesday blues! It worked, right? I’m sure it did! So, I may not have motivated you as much on Monday as I could have, but I have a snack that will definitely get you over your hump day and into the home stretch.
My mother introduced me to this recipe after having it at a wine tasting several weeks ago. Ready for it? It’s The New York Times White Bean and Garlic Scapes Dip and it is very delicious (and healthy)!
What is a garlic scape?
Garlic scapes are the “flower stalks” of hardneck garlic plants, although they do not produce flowers. Garlic scapes are both edible and delicious, as are the bulbils. Hardneck garlics include three distinct varieties: Rocambole, Purple Stripe and Porcelain. Rocombole garlic is the type you’ll see with the distinctive curling, topset scapes that give them the nickname “serpent” garlic.
Benefits of garlic
I know, I know – garlic is stinky and gives you bad breath and wards off vampires, but it also has some amazing health benefits.
- Garlic contains Allicin, a highly valued sulfur compound, shown to improve cardiovascular health, reduce the risk of certain cancers, restore suppressed antibody response, and prevention of the common cold.
- Garlic is a rich source of selenium which helps to aid with thyroid health, a growing issue in the US.
- Garlic may even be capable of regulating fat cells, though research is still pending, as garlic has proven anti-inflammatory properties and obesity has now been classified as a chronic state of “low-grade inflammation”. However, studies are being conducted to see the long-term health benefits of garlic regarding the treatment of obesity.
So now that I know how good this is for me, what’s the recipe??
For this recipe you will need:
1/3 cup of scapes, sliced
1 TBSP of freshly squeezed lemon juice
1/2 TSP coarse sea salt
15 oz of canned (or soaked) cannellini beans
Ground black pepper to taste
1/4 Extra Virgin Olive Oil
In a food processor (or blender) combine the scapes, lemon juice, salt, and pepper and blend til coarsely chopped. Add in the cannellini beans and blend it into a rough puree. Add in the olive oil and continue to blend until smooth. Pulse in 2 to 3 tablespoons of water until mixture is a dip consistency.
Add more salt, pepper, and a drizzle of olive oil to garnish.
I actually used less olive oil and more water and it was VERY tasty. I think you can start with less and then, if you feel you need more, add a little more.
There you have it! A light, tasty, and beneficial snack that’s elegant enough for a party but simple enough for any day of the week.